Soya Kebab is a gluten Free, vegan + protein rich Appetiser or snack made with everyday pantry ingredients. Served with Green chutney as a delicious party snack.
Kebabs have a rich history in Indian cuisine, dating back centuries and influenced by various cultures and regions. The origins of kebabs in India can be traced to the Mughal era when the Mughal emperors introduced Persian-style cooking techniques, spices, and flavors to the Indian subcontinent. The term “kebab” itself is believed to have Persian roots, derived from the word “kabāb,” which means grilled or roasted meat. Soya Seekh Kebab is another way to make this protein.
Tikki Vs Kebab :
Tikki is an Indian snack made from mashed potatoes and spices, shallow or deep-fried into patties, whereas kebab refers to grilled skewered meat, seafood, or vegetables marinated with spices, originating from Middle Eastern cuisine.
Over time, kebabs became an integral part of Indian culinary traditions, blending with local ingredients and cooking methods to create a diverse range of both vegetarian and non-vegetarian options. These kebabs are known for their distinct flavors, spices, and cooking styles.
Some of the popular types of Indian kebabs
Tandoori Kebabs: These are typically prepared in a tandoor, a cylindrical clay oven. Meats like chicken (Tandoori Chicken), lamb (Seekh Kebab), and fish (Tandoori Fish) are marinated in a mixture of yogurt and spices, then skewered and cooked in the tandoor, resulting in a smoky and flavorful dish. An excellent Vegetarian Tandoori Kebab would be this seasonal Kand ke kabab or Swiss Chard Kebab or this assorted veg + paneer Kebab platter
Seekh Kebabs: These are minced meat kebabs, usually made with lamb or beef, mixed with spices and herbs, and molded onto skewers before being grilled or roasted. Vegetarian versions made with mixed vegetables or paneer (Indian cottage cheese) are also popular. Moong Dal Seekh Kebab / Soya Seekh Kebab is one of the seekh kebabs we like.
Galouti Kebabs: Originating from Lucknow, these kebabs are known for their melt-in-the-mouth texture. They’re made with finely ground meat, aromatic spices, and sometimes papaya or raw papaya paste to tenderize the meat. Galouti kebabs are traditionally made with minced lamb or goat. For a vegetarian version of Galoti Kebab, click here
Shami Kebabs: These are made with minced meat (often lamb or beef) cooked with lentils (chana dal), spices, and herbs. The mixture is shaped into patties, shallow-fried, and served as a starter or snack.
Hara Bhara Kebab: A popular vegetarian kebab made from a mix of mashed potatoes, spinach, green peas, and various spices. These kebabs are shallow-fried or baked until crispy.
Paneer Tikka: Cubes of paneer (Indian cottage cheese) marinated in a spiced yogurt mixture with bell peppers, onions, and tomatoes, then grilled or roasted in a tandoor or oven.
Aloo Tikki: Although not traditionally considered a kebab, aloo tikki is a famous Indian street food made from mashed potatoes mixed with spices, formed into patties, and shallow-fried. It’s served with various chutneys and toppings
Dahi ke kebab – another vegetarian kebab version made with hung curd and very minimal spices is a delicacy at parties and intimate gatherings.
These kebabs showcase the diverse culinary heritage of India, blending flavors from different regions and cultures. They are enjoyed as appetizers, snacks, or part of main courses, reflecting the country’s rich gastronomic diversity.
Today, Soya chunks (TVP) is used to make a healthy, melt-in-the mouth kebab and the kebab is also Gluten Free + Vegan.
Similar vegetarian kebabs / party appetisers yoy may like on the blog:
FAQs / Tips to make Succulent Soya kebabs:
- Can I make this with Soya Granules ? I did try with granules, but it didnt turn out well. if it works for you, please do leave a comment below 🙂
- What can I serve these with ? Green Chutney or Dahiwali Dhaba Style Chutney
- I don’t have / eat potatoes. What can be done ? Use Cornstarch / arrowroot powder for varying results. If not, use sweet potato / commerically sold potato starch flakes, again with varying results.
- Can I make this ahead for dinner / party ? Most certainly yes. It can be refrigerated for upto 2 days and upto 15 days in the freezer. If using from freezer / refrigerator, thaw it a bit and then shallow fry.
- What can leftovers be used ? We hardly get leftovers for this delish kebab. But if you do, use similarly to a falafel wrap with a tortilla / chapati with some chutney / mayo and some lettuce.
- My kebabs are falling apart, what could have gone wrong? Refrigerating for at least 15-20 mins after makign the kebabs will prevent the kebabs from drying up / flaking. Also, medium heat is recommended. Neither too high / low. Also, grease the pan lightly before pan-frying.
- Can I bake these? Most certainly. In an airfryer / oven. I am recommending baking at 190C in a pre-heated oven for about 10/12 mins for a batch of 5-6 kebabs at a time, basting in between and flipping them.
Serving Suggestions for Soya Kebab :
Green Chutney or Dahiwali Dhaba Style Chutney
Prep time – 15 minutes, Resting time – 15 mins ; Cook time – 15 mins
Makes : approximately 10 portions
Cuisine : Awadhi / Mughlai ; Course : Snack / Appetizers
What you need to make Soya Kebab:
- 1 cup Soya mini chunks
- 2 Potato (medium sized)
- 1 TBSP Coriander leaves (chopped)
- 1 tsp Mint (chopped fine)
- 1 TBSP salt
- 5 TBSP Oil (split use)
- 1/2 tsp Green chilli (chopped)
- 1/2 tsp ginger (minced)
- 5 cashewnuts (halved, optional)
- Spice Powders:
- 1 tsp Chaat Masala
- 1/2 tsp Clove powder
- 1/4 tsp nutmeg powder
- 1/2 tsp turmeric powder
- 1/4 tsp cardamom powder
- 1/4 tsp mace powder
- 1 tsp Red chilli powder
PIN FOR LATER
How to make Soya Kebab:
- Soak the chunks in hot water for 20 mins with 1/2 tsp salt.
- Meanwhile pressure cook Potato till fork tender
- Squeeze out and mince it in a spice grinder (or with your hand)
- In a bowl, add the soya mince, minced ginger and chilli, mashed potato, turmeric, spice powders, salt, coriander and mix and mix well
- Add half the oil, and blend the oil well into the kebab mince mix with your fingers.
- Make thick kebab roundels with equal portions of the mix. Flatten them with greased palms
- If using, place half a cashew nut onto the flattened patty.
- Similarly make the rest of the kebabs.
- Refrigerate the kebabs for min 15 minutes (upto an hour)
- You can also freeze them at this stage in an airtight container (if making ahead for a party)
- After 30 mins, shallow fry them on a medium hot skillet in some oil till golden brown yet soft on both sides.
- Serve immediately with some green chutney sprinkling the kebabs with a bit of chaat masala.
- Leftover kebabs can be used in wraps with sautéed veggies. / lettuce as a wrap.
Soya Kebab | Easy Party Appetizer
Equipment
- Bowl
- Spice Grinder
- Tava / Skillet sub with Oven / Air fryer, see notes below
Ingredients
- 1 cup Soya mini chunks granules won’t work well here
- 2 Potato medium sized
- 1 TBSP Coriander leaves chopped
- 1 tsp Mint choppeD
- 1 TBSP salt
- 5 TBSP Oil split use
- 1/2 tsp Green chilli chopped
- 1/2 tsp ginger minced
- 5 cashewnuts halved, optional
Spice Powders:
- 1 tsp Chaat Masala
- 1/2 tsp Clove powder
- 1/4 tsp nutmeg powder
- 1/2 tsp turmeric powder
- 1/4 tsp cardamom powder
- 1/4 tsp mace powder
- 1 tsp Red chilli powder
Instructions
- How to make Soya Kebab:
- Soak the chunks in hot water for 20 mins with 1/2 tsp salt.
- Meanwhile pressure cook Potato till fork tender
- Squeeze out and mince it in a spice grinder (or with your hand)
- In a bowl, add the soya mince, minced ginger and chilli, mashed potato, turmeric, spice powders, salt, coriander and mix and mix well
- Add half the oil, and blend the oil well into the kebab mince mix with your fingers.
- Make thick kebab roundels with equal portions of the mix. Flatten them with greased palms
- If using, place half a cashew nut onto the flattened patty.
- Similarly make the rest of the kebabs.
- Refrigerate the kebabs for min 15 minutes (upto an hour)
- You can also freeze them at this stage in an airtight container (if making ahead for a party)
- After 30 mins, shallow fry them on a medium hot skillet in some oil till golden brown yet soft on both sides.
- Serve immediately with some green chutney sprinkling the kebabs with a bit of chaat masala.
- Leftover kebabs can be used in wraps with sauteed veggies. / lettuce as a wrap.
Video
Notes
FAQs / Tips to make Succulent Soya kebabs:
- Can I make this with Soya Granules ? I did try with granules, but it didnt turn out well. if it works for you, please do leave a comment below 🙂
- What can I serve these with ? Green Chutney or Dahiwali Dhaba Style Chutney
- I don’t have / eat potatoes. What can be done ? Use Cornstarch / arrowroot powder for varying results. If not, use sweet potato / commerically sold potato starch flakes, again with varying results.
- Can I make this ahead for dinner / party ? Most certainly yes. It can be refrigerated for upto 2 days and upto 15 days in the freezer. If using from freezer / refrigerator, thaw it a bit and then shallow fry.
- What can leftovers be used ? We hardly get leftovers for this delish kebab. But if you do, use similarly to a falafel wrap with a tortilla / chapati with some chutney / mayo and some lettuce.
- My kebabs are falling apart, what could have gone wrong? Refrigerating for at least 15-20 mins after makign the kebabs will prevent the kebabs from drying up / flaking. Also, medium heat is recommended. Neither too high / low. Also, grease the pan lightly before pan-frying.
- Can I bake these? Most certainly. In an air fryer / oven. I am recommending baking at 190C in a pre-heated oven for about 10/12 mins for a batch of 5-6 kebabs at a time, basting in between and flipping them.
Soya kabab were delicious. Yes I made some yesterday for a get-together and were appreciated by all. Thanks for a yum recipe.
oh that’s awesome, Archana.. thanks for trying this and so glad you liked it
What a wonderful way to include soya chunks in one’s diet. I am not a big fan of the curry but wouldn’t mind having it in the form of kebabs. Bookmarking this recipe.
Thanks Mayuri. We too love soya only in this kebab or biryani form.
Wow! I love mking snacks that last for few dys so I can keep them at work or for School days. These soy kebabs are perfect for my household.
That sounds like a plan, Seema. Do try it sometime as you can make it in a huge batch and freeze them too.
The soya kebabs are looking great! This is a great way to make use of soya chunks, which aren’t used very frequently at our place. Would love to try these out. 🙂
Thanks so much, Priya ! We like soya only in 1-2 dishes, and this is one of them 🙂
Soya kebab looks very inviting, can feel the aroma of spices u added while preparing kebab. Healthy and tasty appetizers for parties.
Thanks so much Aruna
Such a wonderful way to include soya in the diet. My son is a ig fan of soya and he will be happy with these kebabs.
oh that’s good to hear. am sure he will like these
This is nutritious and filling snack perfect to serve for any occasion! Thanks for sharing the information about different varieties of kebabs, that is really helpful to understand what and how it varies with region.
Thanks Radha. Glad you found the info useful
Such a wonderful way to include soya chunks …….Bookmarking this recipe.
Thanks Sasmita
Tikki, Kebab, shami and sheek kebab are always a confusion. You intro with the difference between different kebabs is helpful when naming the kebab recipes. Soya is a nice plant based kebab and it came out really well.
Thanks so much for your kind words, Usha. Yes researching and writing these helped me clear a lot of these varieties
After paneer soya is an amazing vegetarian protein, kids don;t prefer it as such, made these kebabs for them for snack, they loved it! Thanks for a brilliant recipe kalyani!
Thanks so much Priya, for trying these soya kebabs !
Indeed healthy , They are perfect for evening snack with some green chutney.
Thanks Sharmila
These kebabs are so delish Kalyani, very filling and a hit with kids!..thanks for sharing the recipe..
Thank you so much for trying this, Valli. Glad to know you guys liked it